Granny’s Lemon Cake

I remember this cake growing up.  Lovely and soft and buttery it was always one of the highlights when we would go and visit.  I had forgotten how wonderful this cake was until I stumbled across the recipe in my mothers hand written cookbook.  Our own “Family Bible”
 
I hope you love this cake as much as I do !

INGREDIENTS:
240g softened unsalted butter
200g caster sugar, plus extra for sprinkling
Grated zest and juice of 1 lemon
3 large eggs
210g self-raising flour
90g plain flour
23 x 13 x 7cm loaf tin, buttered and lined

METHOD:
Preheat the oven to 180 C.  Cream the butter and sugar.

And add the lemon zest


Add the eggs one at a time with a tablespoon of the flour for each.

Then gently mix in the rest of the flour and, finally, the lemon juice.

Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven

Bake for 1 hour or until a cake-tester comes out clean.  Remove to a wire rack.  Let cool in the tin before turning out.


Cut and Serve.  DELICIOUS !!

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